| Abstract: | The use of potato products in wheat bread manufacture is reviewed with particular reference to their effect on the textural characteristics of bakers' dough and fresh bread, and the changes associated with bread staling. Possible interactions between the proteins in wheat and potato are discussed. Recent developments relating to the partial replacement of wheat by potato flakes are reviewed. Their effectiveness is discussed in terms of the chemical nature of potato starch, the physical state of starch in potato flakes and the influence exerted by additives such as glyceryl monostearate and fats. |
